Gestational Diabetes Friendly Fish Kebabs with Potato Salad

Fish Kebabs with Potato Salad

Servings: 4 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

Greek cuisine really speaks to me. The flavours, the freshness and the colours all come together in a way that satisfies your stomach and your eyes. And that’s generally something I look for in food. This gestational diabetes friendly Fish Kebabs with Potato Salad probably has Greek origins with its tangy fresh oregano and lemon marinade. It tastes the best if left to marinate for at least an hour in the fridge. But if you’re short of time, marinate the fish while you’re making the potato salad and make a little extra marinade and serve it in a bowl with the meal or serve with some lemon quarters for extra tang. (Main carbohydrate containing ingredients are listed in bold.)


You will need 8 barbequing skewers and this recipe tastes best if fish can be left to marinate up to 1 hour in the fridge.

  • 800g/ ~1 ½ lbs firm white fish fillet (a thick piece of flathead, ling or barramundi), cut into 3cm/ ~1.5” cubes
  • 2 tablespoons light olive oil
  • Rind and juice of 1 large lemon
  • 1/4 cup loosely packed coarsely chopped fresh oregano (feel free to use dry herbs)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cinnamon
  • Ground black pepper

Potato Salad

  • ~1kg/ 2 lbs small new potatoes, halved (about 200g/ ~7 ounces per person)
  • 100g/ ~3 ounces plain low fat yoghurt
  • 1 tablespoon seeded mustard
  • 1 large cucumber, cut into small pieces
  • A large salad or large helping of green vegetables to serve

Thread the fish chunks onto the skewers. Put into a shallow glass or ceramic dish.

Put oil, lemon rind, lemon juice, oregano, garlic and cinnamon in a jar. Season with salt and pepper and shake well. Pour marinade over kebabs, turning a few times to evenly coat them. Cover in plastic and put in fridge for up to an hour to marinate.

During this time, bring a large pot of water to boil. Add potatoes and cook for around 10 minutes until firm but cooked through when skewered. Drain well. When cooled slightly toss potatoes and cucumber with yoghurt and mustard.

Heat up the barbeque or grill. Cook fish kebabs for around 6 minutes each side and serve immediately with potato salad (around 200g/ 7 ounces or the equivalent of 2 small potatoes per person) and green vegetables or salad.


I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

  • Ingredient search

    Search for recipes by ingredient. Just type your ingredient into the homepage 'Search' box.
  • Getting started

    Getting started with GDM? Check out our 'Eating Well' section for tips on eating right & staying on track. Can you have your cake and eat it too? Find out.
  • First Testimonial

    'I know what you ate last summer...& it didn't give you GDM'. What are some of the myths about getting GDM? Find out in our article.
  • Second Tesimonial

    Don't forget to add your comments to recipes, articles & interviews. My kitchen is your kitchen. I want to hear your thoughts.